Cauliflower Risotto and Gingered Sweet Potato Mash
This week I have two fantastic, quick and easy Thanksgiving sides. The Cauliflower Risotto and Sweet Potato Mash take no longer than 15 minutes each. How’s that for fast? Two sides, done in less than 40 minutes total. Plus, I used the same garnish to save you some chopping!
I don’t think I have to be the one to make the claim that Thanksgiving is all about family. While I love spending time in the kitchen, I love spending time with family more. Getting the prep done and out of the way and finding ways to get in and out of the kitchen faster is one way to make the menu seamless and most importantly delicious. This allows me to maximize family time particularly after a long fall of traveling. Now, onto the two side dishes!
The Cauliflower Risotto gets a nice kick from the five-spice but is first flavored from the caramelized onions and gently sautéed garlic. Ricing the stems and the florets of the cauliflower separately help you get the perfect riced texture. If you don’t have a food processor or are short on time, you can also buy already frozen riced cauliflower. Garnish with chives and for a bit more decadence, you can add a tad of butter at the end. If you are dairy free or vegan, I promise it is just as delicious without the butter!
Finally, for the Gingered Sweet Potato Mash. These are so easy; you’ll be kicking yourself you haven’t made mashed potatoes this way the whole time. You nuke the potatoes in the microwave, scoop them and then sauté with the aromatics. If you have a food processor or stick blender I recommend buzzing them for a few seconds just to get them a bit more creamier and smoother. Add a touch of butter et voilà, a quick sweet potato mash!
It’s no surprise that both of these recipes happen to have some good-for-you ingredients in them. Here’s Becca my dietitian guru for more detail on why both of these dishes are good for you!
Notes from Becca:
Thanks Chef! I love both these side dishes because they are just as you said, simple, delicious and nutritious. The riced cauliflower is a great low carbohydrate option and is packed with good for you nutrients like vitamin C, potassium and vitamin K. Cup for cup, cauliflower rice has about 6 grams of carbohydrates compared to 52.3 grams of carbohydrates in a cup of white rice. Talk about a great low-carb swap!
Traditionally mashed potatoes are loaded with heavy cream and butter. This version tastes just as good with all the garlic and ginger and the little pat of butter at the end. Sweet potatoes are filled with so great nutrients, you’ll want to keep this recipe on repeat throughout the year.
Cauliflower Risotto
Serves 2-4 as a side
Eat Well With Ming: Cup for cup, cauliflower has about 10% of the calories and 11% of the carbohydrates compared to white rice making it a great low calorie and low carbohydrate option
Allergy Free Note: shellfish free, fish free, peanut free, soy free, tree nut free, gluten free and egg free (note can be dairy free if you omit the butter)
1 whole head of cauliflower or a bag of riced cauliflower
1 teaspoon olive oil
1 medium yellow onion, minced
5 cloves of garlic, minced
2 pinches of five-spice
1 ½ cups low sodium vegetable stock or water
2-4 tablespoons of butter
½ bunch, finely chopped
Kosher salt and freshly ground black pepper to taste
1. If you are using a whole head of cauliflower rather than store-bought riced cauliflower, separate and cut off the stems. Buzz the stems int a food processor until you have rice like pieces and then separately buzz the florets into rice like pieces. Set aside.
2. In a large sauté pan, on medium heat add the olive oil and onion and sauté until the onions start to caramelize, about 8-10 minutes. Add the garlic and cauliflower and cook out the rawness, about 1 minute. Season with salt and pepper and the five-spice.
3. Slowly add the stock or water in ½ cup increments stirring until it is fully absorbed, it should take about 3-5 minutes each time. Keep adding the liquid in ½ cup increments until the cauliflower is fully cooked.
4. To make this a bit more decadent, add 2-4 tablespoons butter at the end. This is not necessary but high recommended. Garnish with chopped chives and serve hot.
Gingered Sweet Potato Mash
Serves 2-4 as a side
Eat Well with Ming: Did you know absorption of vitamin C and some antioxidants actually increases after cooking them? Plus, sweet potatoes contain beta-carotene, the pigment that makes them orange which your body turns into vitamin A.
Allergy Free Note: gluten free, soy free, shellfish free, fish free, peanut free, tree nut free, and egg free (note can be dairy free if you omit the butter)
3 large sweet potatoes, washed well and poked with a fork
1 tablespoon butter or olive oil, plus 3-6 tablespoons for finishing at the end
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
Kosher salt and freshly ground black pepper to taste
½ bunch chives, finely chopped
1. While the sweet potatoes are wet, wrap them in wet paper towels and place in the microwave. Cook for 5-8 minutes each until a knife pierces them easily.
2. Meanwhile, in a saucepan, add 1 tablespoon butter or olive oil, the garlic and ginger and sauté gently.
3. Scoop out the hot potatoes, add to the pan and season with salt and pepper. If you’d like to make it fancier and richer, transfer to a food processor or using a hand stick blender, add 3-6 tablespoons butter or olive oil. All variations are equally as delicious.
4. Spoon into serving bowl. Garnish with chives and serve